Food & Beverage
Supply chain, food safety, and restaurant technology.
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Is Holistic Nutrition the Answer for Improving Overall Nutritional Needs?
In the latest episode of the podcast “There’s More to IT,” host Jason Claybrook brings on his wife Niki, and diverges from technology to discuss maintaining healthy-eating habits, as more and more people return to work traveling as pandemic restrictions ease. As a holistic nutrition consultant based in Texas, Claybrook consults clients that have…
Using Data to Create a Smarter Restaurant
Jessica Valenzuela conceptualized the GoGoGuest system while using the free wifi at cafes around Europe. What started as a wifi marketing solution has evolved into a more significant consumer connection. The company’s capabilities connect the consumer to the restaurant amenities and leverage their information back to the restaurant. Today, GoGoGuest services over 300 customers across…
Preserving and Protecting Restaurants as an Important Piece of Culture
Food is essential to our everyday life. But it is also more than that. With so many varieties of dishes and cultures to explore, food is a gateway to understanding, connection, and enjoyment. When the COVID-19 pandemic pushed its’ way across the world, the food and restaurant industry was among those hardest hit. Many restaurants…
Customer Perception of Pricing is Hurting Quick Service Restaurants
The restaurant industry has evolved and managed rapid changes over the past few years. To keep up to date today, there are two words that QSR owners and operators need to know: Trading Down. “The consumer perception of pricing is changing rapidly,” said Barbara Castiglia, of Modern Restaurant Management. In April 2022, Revenue Management Solutions…
As Eating Patterns Shift, Does Breakfast Still Have Traction?
Americans love breakfast. A recent survey indicated that 62% of Americans chose breakfast as their favorite meal of the day. That sounds like an opportunity. Kirk Ruoff, Founder and CEO of Turning Points Restaurant, thinks so as he embarks on turning his award-winning restaurant into a franchise concept. He spoke with The Main Course…
Digestible: Why Your Microbiome Matters for Sports and Active Nutrition
Athletes and fitness enthusiasts are known for taking care of their bodies while pushing themselves to continuously strive to improve their performance. To support this lifestyle, individuals need to take care of themselves in and out of the gym and sports arena. From proper nutrition and sleep to taking care of sore muscles and injuries,…
How AI and Robotics are Enhancing the Guest Experience
Key Insights: Major US restaurant chains lead the charge in embracing technology. By piloting different systems restaurants can streamline and automate dining. As technology trickles down, Castiglia predicts industry-wide adoption in five years. This week, robotics, artificial intelligence, and automation are gaining press and popularity in the restaurant industry. From robots flipping burgers and perfecting…
Helping Restaurant Owners Make Informed Decisions Through Data
While technology isn’t new, its addition into the restaurant industry has been slow and hesitant. However, the increasing use of automation is driving changes in the industry. Founder and President of CrunchTime! Bill Bellissimo has recognized the importance of technology for over 25 years. Bellissimo chats with The Main Course host Barbara Castiglia about…
How QSR’s Have to Navigate Shortages & Inflation
Wing It On! is a QSR brand focused on providing chicken lovers with better wings and sandwiches in a takeout and delivery model. Matt Ensero, Wing It On’s CEO, launched his first location in 2011 in Waterbury, CT. Today, Wing it On! is in ten locations with one food truck and nine brick & mortar…
Menus of the Future: How Pro AV is Revolutionizing QSR Menus
In the age of technology, consumer needs have continued to increase; the restaurant industry is revolutionizing to keep up. Quick serve restaurants, or QSR’s, are among the first to implement strategies with the consumer in mind. With over 60% of the global population internet accessible, the mobile generation is accustomed to instantaneous and interactive experiences….
Can Seafood Really Be As Accessible As The Corner Bar?
Can seafood really be as accessible as the corner bar? Shuckin’ Shack was designed on this premise of making seafood an everyday menu item as opposed to the white tablecloth service. The company’s CEO Jonathan Weathington joined The Main Course host Barbara Castiglia to share the company’s story and his thoughts on franchising. While Shuckin’ Shack is a…
Advances In Manufacturing Makes Plant-Based More Viable But Will It Take Over?
After 15 years as a mechanical engineer in the aerospace industry, Christie Lagally decided to utilize her skills to champion plant-based foods. Barbara Castiglia spoke Lagally, Founder and Chief Executive Officer at rebellyous foods, about her unique career path and why plant-based foods are so important to her. When Lagally first went to college she…
One Chain Has Unfrozen the Dessert Market with a Rapid Expansion
The Main Course served up something sweet when Nicole Di Pietro, Vice President at Jeremiah’s Italian Ice, dropped in to talk all about these tasty frozen treats served up with a smile. Jeremiah’s Italian is no newbie to the frozen treat stage; they’ve been scooping Italian Ice since 1996. Florida residents know Jeremiah’s, where it…
Master Sommelier Shares Why He Helped Create the Independent Restaurant Coalition In A New Documentary
Colorado restauranteur Bobby Stuckey, Partner & Master Sommelier at Frasca Food and Wine, knows the challenges of making a restaurant a success under normal economic conditions. Add in a global pandemic, and the recipe for any restaurant owner is one for trying to avoid disaster and keep the doors open. SOMM TV documents Stuckey’s…
VendiBean Co-Founder Reveals Key to Finding Work/Life Balance
Teal Cooper, co-founder of San Diego-based VendiBean LLC, joins hosts David and Matthew Shields of the “Like It’s Your Job” podcast from TSG Publishing to pull back the curtain on how her high-end espresso vending business is “disrupting” the coffee vending machine industry. “My senior year, we saw a huge gap in the market…
The Legal Issues Restaurants Need to Face Head on in 2022
Pooja Nair, Partner at Ervin Cohen & Jessup LLP, is not only a business litigator for the food and beverage sector; she’s a problem solver. Through her work, Nair advises food and beverage clients, startups, and other businesses on a full range of issues, from employment and trade secrets to partnership disputes, intellectual property, and…
Curating a Dining Adventure That Brings Together a Cities Iconic Tastes Under One Roof
People familiar with Time Out Magazine may already be familiar with the Time Out brand and what that brings to the table. And lately, that table can be found in a unique dining experience located in seven major cities from Miami to New York, and Montreal to Dubai; Time Out Market. Jay Coldren, COO…
How One Restaurant is Spicing Up a Popular Fast Food Classic
In this episode of The Main Course, Barbara Castiglia speaks with Big Chicken’s CEO Josh Halpern to learn about the disruption this franchise is posed to cause franchises focused on chicken. Big Chicken opened the doors of its first brick and mortar venue in Las Vegas, NV in 2018. Since then, they’ve opened several…
Why a Restaurant’s Digital Footprint is a Main Metric for Fiscal Success
Barbara Castiglia spoke with Savneet Singh, president and CEO of Par, a software and hardware solutions company for the restaurant industry, about the importance of technology to survive the pandemic. “The pandemic pulled all that [technology] forward. If you didn’t have great technology … it was really hard to survive,” Singh explained. “You clearly saw…
E.U. Whiskey Tariffs Are Lifted, But the Industry is Still On the Rocks
The whiskey market is eager for a return to form. In 2018, in response to the U.S. steel and aluminum tariffs targeting the E.U. and ordered by former President Donald Trump, the European Commission imposed a retaliatory 25% tariff on some key American goods, including U.S. distilled bourbon and whiskey. The popular aged American…
The Taste of Success For The Events Market at Crépes Á Latte with Hailey Rosenstein
In the dynamic and constantly evolving events market, navigating businesses traditionally dependent on in-person conferences and exhibitions through the twists and turns of the pandemic is not easy. Some might say the task is next to impossible. However, those naysayers haven’t met Hailey Rosenstein, Founder and Chief Marketing Officer of Crépes Á Latte. As Experiential…
Experiential Experts: The Taste of Success at Crépes Á Latte
Navigating any business through the twists and turns of the pandemic is not easy, especially for businesses traditionally dependent on in-person conferences and exhibitions. Some might say the task is next to impossible. However, those naysayers haven’t met Hailey Rosenstein, Founder and Chief Marketing Officer of Crépes Á Latte. As Experiential Experts quickly found…
As Delivery Apps Spread, Innovating the Last Mile Remains an End Goal
Host Barbara Castiglia welcomed to The Main Course Yariv Bash, CEO of Flytrex, to discuss an innovation in food delivery that has long been on the radar, but whose growth has been exacerbated by the pandemic: drones. While his company was founded in 2013 under different circumstances, it only took until 2016 for Bash and…
How a Guatemalan Chicken Restaurant Acquired New Diners and Kept Them
The fast-casual chicken market has a lot of competition in the U.S. That hasn’t stopped Campero USA from growing and winning over consumers. The Guatemalan brand has achieved great success in the U.S. market. Sharing the story is the company’s Managing Director and COO Luis Javier Rodas joined The Main Course Host Barbara Castiglia. Rodas has spent over 20 years…
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